Kerala Recipes - Series 1

Tender Coconut Souffle:

Ingredients

Tender coconut - 1 No.
Sugar - 80 gms
Milk - 300 ml
Gelatine - 10 gms
Egg– white - 2 nos
Coconut extract - 25 ml
Rose essence - 2 drops
Milk cream - 10 ml
Corn flour - 10 gms

Method of Preparation :

Mix cream sugar with half the egg white and corn flour. Add boiled milk gradually. Cook in double boiler until the custard is thick. Add gelatine dissolved in warm water strain and cool.Add coconut extract, essence, cream, tender coconut and stiffly beaten white of egg.

Put into a mould and set in refrigerator.



Palada Pradhaman

Ingredients


Instant ada - 250g
Water - 6 cups
Butter - 1 ½ dsp
Milk - 300ml
Condensed milk - 500ml
Sugar - 1.5 cup
Fine rice flour - 1 dsp
Cashew nuts - ½ cup
Cardamom powder - ½ tsp

Method of preparation

• Cook ada in water. As soon as ada is cooked, wash it in cold water and drain.
• Put the butter and ada together and stir on slow fire taking care that the ada does not break or gets soggy.
• Add milk, condensed milk and sugar. Mix the rice flour. Allow it to simmer till it thicken.
• Remove from fire and add the fried cashew nuts and cardamom powder.
• Stir continuously for sometime so as to prevent the payasam from curdling.